Line 9x13 baking sheet/pan with aluminum foil. Evenly scatter half of M&Ms and marshmallows onto pan. Put white baking chips in a microwave-safe bowl with canola oil and peppermint oil. Stir. Cook on full power, checking at 20 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted--there should be a few chunks left. Stir until it is smooth and chips are completely melted. (Approx. 60 sec. total cooking time.) Be careful not to overcook. Stir in candy coloring. Pour over M&Ms and marshmallows in pan; spread evenly with rubber spatula. Scatter remaining M&Ms and marshmallows on top; with a flattened hand, press them slightly into the melted mixture to insure that they stick. Add decorating sprinkles. Scatter lightly with coarse sea salt, if desired. Let mixture harden. Peel off aluminum foil and break candy into pieces. Store in airtight container at room temperature.

*VARIATIONS:--Add red M&Ms and sprinkles to the green ones for Christmas.--Use pastel M&Ms, sprinkles, and marshmallows for Easter or a baby shower.--Add pink/red candy coloring to the white chips (instead of green) and add crushed candy canes along with the marshmallows for Christmas or Valentine's Day.--Get creative! Change the colors to fit any wedding, birthday, team, or holiday.

Here's a fast and easy candy recipe that is melt-in-your-mouth delicious. The colors can be changed to customize it for any holiday, team, wedding, shower, or party. It makes great gifts and party favors, too!

This candy bark uses the same creamy melted mint mixture that I used for dunking and drizzling on cookies in my previous post. It made a great glaze on those cookies, but it also hardens into a delicious base for candy bark. You can make this candy bark in 10 minutes, let it harden, and it's ready to eat in a jiffy. Easy peasy.

Peppermint flavored oil or 100% peppermint oil is recommended (not peppermint extract) is recommended. I bought mine at Whole Foods. It is also available online at: Sur la Table, King Arthur Flour

See my previous post for a more detailed explanation of whythese two oil-based ingredients are recommended for candy-making.

Step 2. Line a 9x13 pan with aluminum foil. Scatter on half of the M&Ms and marshmallows. Set that aside for now.

Step 3. Put the white chips in a microwave safe bowl, add some canola oil and peppermint oil. Cook on full power, checking at 20 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted--there should be a few chunks left. Stir until it is smooth and chips are completely melted. (Approx. 60 sec. total.) Be careful not to overcook.

Step 4. Stir some candy coloring into the melted mixture.

Step 5. Pour it over the M&Ms and marshmallows and spread it out with a rubber spatula.

Step 6. Sprinkle on the remaining M&Ms and marshmallows and tap them down slightly with your hand--just enough to make sure they'll stick. Add some decorating sprinkles. I like to sprinkle on a little coarse sea salt, too, for a sweet & salty flavor combo; that's optional.

Step 7. Let it harden (mine was hard in less than an hour) and then break it into pieces. Store it in an airtight container.

That's it! So easy.

The creamy mint mixture is hard enough to hold together, but soft enough to melt in your mouth when you eat it. The combo of flavors and textures is yummy.

It looks pretty and festive, too. You can easily adapt it for a variety of holidays and special occasions. Bag it up for a fun gift or party favor.

VARIATIONS for Special Occasions:

Add red M&Ms and sprinkles to the green ones for Christmas.

Use pastel M&Ms, sprinkles, and marshmallows for Easter or a baby shower.

Add pink/red candy coloring to the white chips (instead of green) and add crushed candy canes along with the marshmallows for Christmas or Valentine's Day.

Get creative! Change the colors to fit any wedding, birthday, team, or holiday.

Line 9x13 baking sheet/pan with aluminum foil. Evenly scatter half of M&Ms and marshmallows onto pan. Put white baking chips in a microwave-safe bowl with canola oil and peppermint oil. Stir. Cook on full power, checking at 20 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted--there should be a few chunks left. Stir until it is smooth and chips are completely melted. (Approx. 60 sec. total cooking time.) Be careful not to overcook. Stir in candy coloring. Pour over M&Ms and marshmallows in pan; spread evenly with rubber spatula. Scatter remaining M&Ms and marshmallows on top; with a flattened hand, press them slightly into the melted mixture to insure that they stick. Add decorating sprinkles. Scatter lightly with coarse sea salt, if desired. Let mixture harden. Peel off aluminum foil and break candy into pieces. Store in airtight container at room temperature.

*VARIATIONS:--Add red M&Ms and sprinkles to the green ones for Christmas.--Use pastel M&Ms, sprinkles, and marshmallows for Easter or a baby shower.--Add pink/red candy coloring to the white chips (instead of green) and add crushed candy canes along with the marshmallows for Christmas or Valentine's Day.--Get creative! Change the colors to fit any wedding, birthday, team, or holiday.

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